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KARAKTERISTIK DENDENG DAGING LUMAT IKAN TONGKOL DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Eucheuma Cottonii

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KARAKTERISTIK DENDENG DAGING LUMAT IKAN TONGKOL DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Eucheuma Cottonii JPHPI 2019, Volume 22 Nomor 2 Karakteristik dendeng daging lumat ikan tongkol, Lobo et al. KARAKTERISTIK DENDENG DAGING LUMAT IKAN TONGKOL DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Eucheuma cottonii Reni Lobo*, Joko Santoso, Bustami Ibrahim Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor Institut Pertanian Bogor, Kampus IPB Dramaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622909-8622906, Faks. (0251) 8622915 *Korespodensi: [email protected] Diterima: 14 Mei 2019 /Disetujui: 19 Juli 2019 Cara sitasi: Lobo R, Santoso J, Ibrahim B. 2019. Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Eucheuma cottonii. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(2): 273-286. Abstrak Produk dendeng pada umumnya memiliki tekstur yang keras sehingga kurang diminati oleh konsumen. Tujuan penelitian ini untuk menentukan karakteristik dendeng daging lumat ikan tongkol (Euthynnus affinis) dengan penambahan tepung rumput laut E. cottonii sehingga diminati oleh konsumen. Hasil karakteristik tepung rumput laut yang diperoleh di antaranya kandungan serat pangan 73,95±0,45%, viskositas 107,02±0,51 cPs, kekuatan gel 435,03±4,99 g/cm2, karaginan 54,56±0,18%, kandungan logam berat Hg dan Pb yaitu <0,002 dan <0,004 mg/kg dan Cd yaitu 0,063±0,01 mg/kg, kadar air 12,63±0,08%, dan rendemen yaitu 6,07±0,08%. Penambahan tepung rumput laut E. cottonii 2,5% pada dendeng lumat ikan tongkol menghasilkan dendeng dengan kualitas terbaik dengan nilai masing-masing adalah kenampakan (7,60), aroma (7,67), tekstur (7,57), serta rasa (7,63) dengan skala 1-9. Hasil uji perbandingan dengan dendeng komersial (dendeng sapi) memberikan nilai positif dan dapat disimpulkan bahwa hasil produk dendeng ikan tongkol memiliki mutu sensori yang lebih baik dibandingkan dengan dendeng komersial dan dapat diterima oleh panelis. Hasil analisis proksimat dendeng yaitu kadar protein 30,24±0,11%, air 11,32±0,02%, lemak 3,03±0.00%, dan abu 5,69±0,06%. Hasil analisis tekstur yaitu hardness 827,50±15,67, adhesivness 0,09±0,02, dan fracture 10,95±2,24. Kata kunci: adhesivness, fracture, hardness, proksimat, tekstur Characterization of Tuna Jerky with the Addition of Seaweed (Eucheuma cottonii) Flour Abstract Fish jerky has hard texture which could make the appearance became less attractive to consumers. The aim of this study was to characterize tuna jerky with the addition of seaweed flourE. cottonii in order to increase acceptability by consumers. Result shown that seaweed flour characterization was consisted dietary fiber 73.95±0.45%, viscosity 107.02±0.51 cPs, gel strength 435.03±4.99 g/cm2, carageenan 54.56±0.18%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 12.63±0.08% and yield 6.07±0.08%. Based on research result, the additional of 2.5% E. cottonii concentration flour resulting high quality jerky with appearance value was 7.60, flavour was 7.67, texture was 5.7 and taste was 7.63 from 1-9 scales. Result from paired comparison test against commercial jerky (beef) resulting positive value, that means the quality of tuna jerky had better quality compared to commercial jerky and well accepted by panelist. Proximate analysis of tuna jerky shown that protein content 30.24±0.1%, water 11.32±0.02%, lipid 3.03±0.00% and ash 5.69±0.06%. Texture analysis results shown hardness 827.50±15.67, adhesiveness 0.09±0.02 and fracture 10.95±2.24. Keywords: adhesiveness, fracture, hardness, proximate, texture 273 Masyarakat Pengolahan Hasil Perikanan Indonesia Karakteristik dendeng daging lumat ikan tongkol, Lobo et al. JPHPI 2019, Volume 22 Nomor 2 PENDAHULUAN Purdiyanto (2016) juga menyatakan bahwa Ikan tongkol (Euthynnus affinis) adalah dendeng yang disukai oleh konsumen adalah spesies dari kelas Scromboidae dan merupakan dengan tekstur yang tidak keras dan produsen salah satu komoditas utama perikanan laut dendeng harus memperhatikan kualitas Indonesia. Produksi ikan tongkol dari tahun dendeng dari segi teksturnya. Karakteristik 2014-2017 mengalami peningkatan dari dendeng yang harus dipenuhi yaitu memiliki 208.522 menjadi 471.009 ton dan ikan tongkol tekstur kenyal dan lembut serta memiliki rasa hampir tersebar merata di seluruh perairan yang dapat diterima oleh konsumen sehingga Indonesia, diantaranya perairan Barat diperlukan bahan tambahan yang dapat Sumatera, Selatan Jawa, Selat Malaka, Timur memperbaiki sifat dari dendeng ikan. Salah Sumatera, Kalimantan, dan Selatan Sulawesi satu bahan tambahan yang dapat digunakan (KKP 2018). Intarasirisawat et al. (2011) yaitu rumput laut merah (E. cottonii). Rumput melaporkan bahwa ikan tongkol memiliki laut digunakan sebagai bahan tambahan pada kandungan protein 18,16-20,15%, lemak 3,29- produk pangan dan sudah dilaporkan sebagai 5,68% dan abu 1,79-2,10%. bahan tambahan dalam pembuatan produk Ikan tongkol merupakan komoditas yang olahan yang meningkatkan nilai gizi dan mudah mengalami kemunduran mutu karena tekstur pada produk olahan (Agusman et al. mengandung protein dan kadar air yang tinggi, 2014; Gultom et al. 2015; Santosa et al. 2016; sehingga diperlukan upaya agar ikan dapat Roohinejad et al. 2017; Ardianti et al. 2018). bertahan lebih lama dan meningkatkan nilai Susanto et al. (2016) menyatakan bahwa produk diperlukan pengolahan yang baik dari rumput laut kaya akan kandungan zat gizi segi gizi, daya tahan dan nilai ekonomi, salah yaitu mineral, asam lemak, dan asam amino satu usaha yang dilakukan adalah dengan cara bebas. Rumput laut E. cottonii mempunyai membuat dendeng. Dendeng adalah produk manfaat dalam bidang pangan karena pangan yang berbentuk lempengan terbuat menghasilkan metabolit primer senyawa dari daging segar dan atau daging beku, yang hidrokolid yang disebut karaginan yang diiris atau digiling, ditambah bumbu dan bersifat sebagai pengatur keseimbangan, dikeringkan dengan sinar matahari atau alat bahan pengental, pembentuk gel, dan pengering, dengan atau tanpa penambahan pengemulsi. Beberapa penelitian menyatakan bahan pangan lain dan bahan tambahan bahwa karaginan digunakan dalam industri pangan yang diizinkan (BSN 2013). pangan di antaranya pembuatan kue, roti, Dendeng yang ditemui di pasaran biasanya makaroni, jelly, sari buah, bir, es krim dan terbuat dari daging sapi karena mengingat juga pelapis daging. Penggunaan karaginan citarasanya yang spesifik sedangkan dendeng dibidang pangan mempunyai persentase ikan belum banyak dipasarkan. Ikan tongkol tinggi, utamanya sebagai gelling agent pada dapat digunakan sebagai bahan baku dendeng saus, pasta ikan dan meat product (32%), karena memiliki kandungan gizi seperti flavor 12% dan emulsifier pada es krim (10%) protein sehingga sangat memungkinkan (Kemenperin 2016). Penelitian dendeng ikan untuk diolah menjadi produk olahan dendeng tongkol dengan penambahan rumput laut yang baik untuk dipasarkan. Beberapa merek E. cottonii belum pernah dilakukan. Penelitian dendeng daging sapi di pasaran memiliki ini bertujuan untuk menentukan karakteristik tekstur yang keras, karena tekstur bahan baku dendeng daging lumat ikan tongkol (E. affinis) daging sapi yang keras, biasanya dipotong dengan penambahan tepung rumput laut pada umur yang tua dan kadar kolagen merah (E. cottonii). yang tinggi. Kolagen merupakan penyusun utama protein jaringan ikat dan semakin BAHAN DAN METODE banyak kandungan kolagen maka daging Bahan dan Alat menjadi lebih keras. Diversifikasi pangan Bahan yang digunakan dalam penelitian berupa dendeng ikan sudah dilaporkan oleh ini adalah rumput laut E. cottonii dari Ikhsan et al. (2016) namun menghasilkan mutu Kabupaten Sabu Raijua, Provinsi Nusa yang netral dan kurang disukai oleh konsumen. Tenggara Timur dan ikan tongkol (E. affinis) Masyarakat Pengolahan Hasil Perikanan Indonesia 274 JPHPI 2019, Volume 22 Nomor 2 Karakteristik dendeng daging lumat ikan tongkol, Lobo et al. dari Pelabuhan Ratu, Sukabumi, Jawa Barat. lama dan memudahkan dalam pengolahan Bahan-bahan kimia yang digunakan dalam selanjutan. Tepung rumput laut kemudian analisis adalah larutan n-heksana 100 mL, dianalisis kadar serat pangan dengan 200 mL larutan H2SO4 0,2 N, 200 mL larutan metode Sudarmadji et al. (1984), viskositas NaOH 0,3 N, 25 mL larutan K2SO4 10%, dan kekuatan gel (FMC Corp 1977), kadar akuades, alkohol 95%, KCl 0,16%. Alat-alat karaginan (Bana et al. 2015) dan logam berat yang digunakan adalah blender (miyako CH- berdasarkan metode SNI (2015). 501, China), mixer (miyako SM-620, China), drum dryer (double), food procecsing and Proses Pembuatan Dendeng Lumat packaging machine (cipta utama, Japan), oven Ikan Tongkol (Setra dehydrator FD-30 BRAND GETRA, Proses pembuatan dendeng daging USA), timbangan electronic kitchen scale (SF- lumat ikan tongkol mengacu pada metode 400, China), hot plate (Favorit HP0707V2, Ikhsan et al. (2016) yang dimodifikasi. Ikan Malaysia), mikro pipet (Gilson, Swiss) dan tongkol dicuci kemudian difillet, selanjutnya UV-Vis RS Spectrophotometer (UV-2500, daging ikan digiling menggunakan food Japan). processor dan packaging machine, kemudian dilakukan pencucian satu kali dengan air Metode Penelitian dingin 5-10°C. Daging ikan tongkol lumat Preparasi Sampel dan Proses diformulasikan dengan tepung E. cottonii, pembuatan Tepung Rumput Laut dengan persentase masing-masing dari total Proses pembuatan tepung rumput laut daging 0; 2,5; 5; 7,5 dan 10%. Hasil formulasi mengacu pada Kordi dan Ghufran (2011) yang ditambahkan bumbu-bumbu yang telah meliputi sortasi, pencucian, perendaman, dihaluskan di antaranya: gula Sabu (15%), penghancuran
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